Master The Classics: White Lady
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- เผยแพร่เมื่อ 18 พ.ย. 2024
- Happy Halloween everyone! Although we didn't get to do an actual Halloween episode this year, I thought this would be a fitting cocktail to make. It's a great classic and also refers to some spooky folklore.
As with so many historic cocktails the origin of this cocktail is up for some debate. It is thought that the original was made by Harry McElhone who created it while he was working at Ciro Club in 1919. At that time the recipe consisted of White Creme De Menthe, Triple Sec and Lemon Juice. It was't until he owned his own Bar, Harry's New York Bar in Paris that he changed the recipe by swapping the Creme De Menthe with Gin.
As time went on Harry Craddock began making the drink at the Savoy in London. He then published the recipe in his Savoy Cocktail book in 1930 and when he did so, he was the one who added the egg white (on the suggestion of a co-worker) to the recipe. It is Craddock's recipe we make in this video and the recipe most bars make nowadays, so he deserves a fair amount of credit.
It bears mentioning that the term White Lady is a popular legend in many culture's folklore. It refers to the apparition of a woman dressed all in white which haunts rural areas. Usually the story revolves around some local tragedy, such as a jealous lover or a girl who never makes it home after a dance. While these legends are found in many countries around the world, they're most common to The United States, Ireland and Great Britain. Also common to these legends is a sense of purity before death.
So let's raise a glass to these woeful ghosts on the spookiest night of the year! Happy Halloween you guys!
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Here's The Specs:
1.5oz (45ml) Gin
1oz (30ml) Cointreau
.5oz (15ml) Lemon Juice
1 Egg White
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Leandro, you continue to instruct and advocate for honoring the vintage and classic drinks. Thank you.
This is a wonderful cocktail. Thanks Leandro for helping all of us novice mixologists make delicious cocktails. Appreciate you.
Wonderful. I have a better appreciation for Gin since subscribing.
Noic3. You might wanna try a Sloe Gin with half tonic and half grapefruit juice.
We do not care if you forget things. You are still the man!
What pray tell is there not to like?!! That drink looks so pretty almost too pretty to drink! WHEW! Imust try this one at the holidays.
What a rcommendation! One sip and you say fluffynith! LOL! Can't wait to try it.
This is the best cocktail on the planet- so versatile and easy to manipulate!
I really do love you. You're so real. This is truly a rare characteristic to find, in any individual. Cheers. ~Christie
I think a little bit of simple syrup would make that drink so refreshing
Love A White Lady. I have to add a teaspoon of rich simple for my palate. Same with a Pegu Club.
I put in a 1/4 Oz of honey syrup because I like a bit more sweetness. It turned out amazingly.
This drink definitely IS dry. I mean, it technically wouldnt be a white lady anymore, but I would add .5 oz of simple syrup to this. Or, since its Halloween, maybe a little grenadine to make a "White and Red" lady.
With the grenadine the drink becomes a pink lady! Definitely less dry, and very delicious. Try 1.5 gin, 1 Applejack, .75 lemon, egg white, .25 grenadine
I'm gonna try to make this rn but with amarena cherry syrup drizzle on the glass before pouring to give it a bloody look... Will report back with results.
@@Xenmas021 What were the results?
@@nakitaheartsu9746 it fucking sucked lol
@@Xenmas021 😂😂
My favorite cocktail.
What would a "White Girl" be? Just top the glass with White Claw?
Great recipe and tutorial. However I'd recommend as a rule of thumb a dash of bitters over any cocktail containing egg white to cover up that 'eggy' smell they usually get.. Smell is an underrated and super important component of any cocktail. For this particular cocktail, fee bros Orange bitters might go nicely..
Nick Heileman if you are using fresh eggs there should be no “eggy” smell to your cocktail. If there is, there’s something wrong with the eggs you’re using.
@@TheEducatedBarfly what is your thoughts about a dash of lemon bitters? I have never purchased lemon bitters
Someone asked me for one of these at work tonight and was very embarrassed about the name. She tipped fifty percent. Nice.
Just made one for myself and really liked it. Light and refreshing thing to have. I did feel it could use a more oomph in the flavors department so i added just a dash of Angostura bitters to the second one making it not quite as pale a lady :p
This cocktail is so similar to the White Spider from the Blue Bar at the Algonquin Hotel, as published in Saveur magazine, albeit it would be not as sweet and have more egg white. That recipe calls for a fresh sour mix made by whisking one small egg white, 1 tbsp fine sugar, and 1 cup of fresh lemon juice: 1-1/2 oz sour mix, 1-1/2 oz gin, 3/4 oz Cointreau, and yet more sugar (1/3 tsp). Shake and then served up. Interestingly, many published recipes for the “White Spider” also call for white creme de menthe.
That looks lovely!!
Like you..
Used Plymouth gin in this because it's what I had on hand and it seemed kind of soft. Will go with Beefeater or maybe Plymouth navy strength next time.
Awesome thank you
Haven't had many of these, but definitely a great sip. 👍
The Savoy Cocktail Book lists (p. 113) two versions of a drink called the Ninteen Twenty cocktail.
Surprised I haven’t seen this reintroduced / reinterpreted anywhere in twenty ninteen...
That’s a great idea gonna look it up and maybe do just that!
Cointreau is becoming my nemesis. I love it in the sidecar but it not so good in many other drinks
You know, normally forgetting things would be seen as unprofessional, but all it does is remind me of my last job where I was tearing the bar apart looking for a fine strainer only to find out that they didn’t have one, which was crazy because they had mint cocktail orders and I refused to send one out with any shredded mint in it. Not to mention they only had small ice chips as opposed to cubes, and this was in a high-end restaurant!
Ryan Plethra what are you talking about
Ryan Plethra Go home Ryan, you're drunk and incoherent.
just done two sour today, a whiskey sour and a rum sour. The whiskey is kindda crappy but the rum is a success. But i used up all my lemons, so can I sub the lemon with lime in the white lady?
I first heard of this same drink as a "Delilah", is there any difference? In any case, I really love it! Been making em for years
Yes. White lady is not a song that an annoying teenager try to playvon his guitar during easter break.
Shaking in an elliptical motion enhances emulsification.
How do you feel about a Hawthorne strainer spring in the shaker during the dry shake?
Russell Johnson it’ll help you emulsify minutely better. I use that technique in a squeeze bottle while hand whipping heavy cream
I'm surprised you didn't do some sort of pumpkin cocktail for Halloween.
Thankfully
@@crazydubwise Pumpkin spice espresso martini?
@@Xanatos712 yes, they all do the same , from Starbucks to Marta Stewart. IMHO
haha that dry shake only took eternity of awkwardness
A glowing tree queen like this.
If not mentioned, drink of choice of british operative Fred Leiser in John Le Carre's "The Looking Glass War"
Did not know that. Thank you.
Before the dry shake i left the egg white for lets say half a minute with the other ingredients in a tin. Is it possible taht it could have altered the mouthfeel? After i made the drink it felt kinda "sticky" on teeth.. strange
I think ill try a little less cointreau, a little salt, and i thought about smoking the glass( which ive never done before haha)
my friends and i are planning a crime dinner. the theme is Titanic. could you tell me 2 - 3 cocktails that you think would go with it?
Whenever I make foamy drinks like a white lady or an espresso martini, the bubbles in the foam are always quite large. Do you know own why this might be happening and is there a way to get a smoother foam?
Theres really two solutions, that you can try out:
Since the big bubbles is an indicator of alot of water being added to your cocktail, you can either use a "finer" finestrainer or try shaking your cocktail for a shorter period, but harder, to avoid your icecubes to melt and dilute the drink.
Im a black lady..can i still make this?
Could you do the Pink Lady cocktail? I can never find a solid recipe.
Don't break your eggs on a sharp surface like a shaker, crack them against something flat. It makes them easier to open and prevents the shell and anything outside mixing with the whites and yolk
This one sounds really interesting
What kind of garnish would you use for this one, or is it not necessary?
Jón Hafsteinsson no garnish for this one but a lemon Twist and discard would be lovely
I don't know if I maybe made this wrong, but I found it to be actually _repulsive_ almost like it was curdled. I used fresh lemon juice and the egg white seemed fine.
Is this an unusually, um, _polarizing_ cocktail, or did something go very wrong with my build?
Rendall something went very wrong with your build or your shake. You need to shake dry to aerate the egg white.
@@TheEducatedBarfly Ok, awesome. Good to know. Thanks! I think I do remember this sequence of thoughts: "Oh, wait, I forgot to dry shake. Oh well, can't be that big of a deal. *shrug*"
How wrong I was.
This response had me 😂 😂 😂
Ok! I made it properly and I'm drinking one now. It is quite a lot better than the abomination I made earlier, and I can see why people like it.
But, despite gin being my favorite spirit, I think I much prefer the Whiskey Sour over this one or even the Lemon Drop. But, it's not bad. Not at all. It does seem like maybe simple syrup would help it, but I'm not that interested to experiment.
Harry MacElhorne published a recipe for this drink in 1920 in his Harry’s ABC of Mixing Drinks before he moved to Paris and bartender at Harry’s New York Bar there. His recipe called for 1/6th parts Brandy and Crème de Menthe and 2/3 part Cointreau. That would be a very poorly balanced drink I think. Jump ahead to. 1930 and Harry Craddock, an American ex-pat heading up the American Bar at the Savoy Hotel in London, published an improved recipe for a White Lady in his The Savoy Cocktail Book. He corrected the balance and swapped out the Brandy for Gin and used lemon juice instead of Crème de Menthe. A definite improvement. The drink has evolved. Leandro’s version with an egg white perfects this drink.
Jim Fererro yeah I actually misspoke in the video should be Harry’s New York Bar and the American bar at the Savoy. I strive for perfection but fall short I guess LOL. Thanks for the further insight I did try and set the record straight in the description!
I would give a little simple syrup and would be perfect for me 🍸
Definitely the right add for the sweeter palate. I'd say a barspoon at most
I used to don't like margaritas, and thinking "it's a girl's drink, too Sweet" then , I tried a classic margarita and i believe is a much more balanced drink. IMHO, of course.
Nice pick for Halloween! Have you experimented at all with a reverse dry shake? Meaning, shake with ice first, strain, and then dry shake. I have found (with small sample size) that it seems to produce a thicker foam. Not 100% sure why, but probably because when you dry shake first you are diluting the nice foam you just created when you chill the drink. (Got this tip from Cocktail Chemistry channel I believe, so kudos to him.)
Lane Lockhart yeah I’ve done side by side comparisons and I get better foam dry shaking first
There's a fine line between mastering a technique and over working a cocktail.
I tried to make the White Lady but I can’t even.
I get it.
Would you chill the coupe before or not required for this cocktail?
Freek Gille I would chill all of your cocktail glasses. He doesn’t on the show so you can see more of the cocktail in the glass otherwise it would be frosted. I just keep a couple glasses in the freezer or give it about 6 minutes in the freezer.
Chillled glasses are required for anything served up
Since you're not adding Ice to cocktails served up, you definately wanna chill you glass to keep your cocktail cold and smooth longer.
In my opinion this drink needs a barspoon of 2:1 simple. Less tart and more balanced in my opinion
no way...
So I have a follow up question, when I use egg whites in drinks I do the dry shake and when I do that a lot of the drink starts to release from air pressure. So I get hesitant to make them. Is that normal?
Andy Ackerman yes it is and you have to make sure to lock your tins properly if they’re not locked they’ll fly open and cover you in egg white
Funny bartender ever. Greaaat😅👏👏👏👏👏
+The Educated Barfly would you get more dilution off cracked ice, or would it just dilute faster? It seems like as long as you stop at the same point of chilling, the dilution should be the same.
Andrew Krahn no, the smaller cubes will dilute more than a large cube on its own due to a whole host of factors. If your using high quality dense ice it’d be a little better than cube ice but not by much
You're correct. When it comes to ice, chilling and dilution are entirely connected to each other. If you have less dilution, you have less chilling. The idea that shaking with a bigger cube will keep you from over-diluting the drink is the "searing seals in the juices" of the cocktail world. It sounds good but it's just not how it works. Shaking is about reaching an equilibrium between the ice and the liquid, and you get there in about 10 seconds regardless of ice size (though the intensity with which you shake can mildly interfere). I've shaken side by side with a big cube and shit ice and got the same dilution. Big ice does help with texture though, so it will definitely make the egg white stiffer and increase aeration of the drink itself.
Brett Adams I’ll Let you take that up with Dave Arnold. From Liquid Intelligence: “Ice that is smaller or larger than the range given above will dilute differently...shaking with a single ice cube 2 inches (5cm) square does not dilute nearly as much as shaking with the same weight in multiple smaller cubes, but does produce a better-textured drink than smaller cubes would.” Bottom of Page 93. Where you would be correct is when comparing crap hotel ice at 3/4 of an inch to Kold Draft ice at 1 1/4 inches.
@@TheEducatedBarfly I've actually shaken side by side and measured the dilution of crap ice vs. big ice and was shocked to find no difference. At the time I was working at a place with a terrible ice machine and was worried I was watering down drinks. So I pulled some large cubes from the freezer, measured equal amounts of water and ice in two tins, shook side by side for the same amount of time, stained them, then weighed the resultant water. It was the exact same. I'm sure Dave did a more intensive study and was able to see a difference, but with mine what I learned was that I didn't have to stress. The drinks weren't being ruined by the smaller ice. It made sense because the point of shaking a drink is to exhaust all of the energy from the ice. You want to dilute the cocktail. A sour is essentially a boozy lemonade and lemonade is kinda gross if it's too warm or if it doesn't have enough water. By shaking extra long with one big cube you essentially exhausted all the energy from that cube, i.e. you diluted and chilled the drink correctly. It was a good drink BECAUSE it was diluted as much as it could have been. You did it right. The thing is, you could have also diluted and chilled the drink correctly with a 10 second shake and smaller ice, even crap hotel ice. Give it a try!
Brett Adams you are right. And I love you for it. Can’t argue with that :) very well said!
Awesome video! Could you show us how to make a Pink Lady? My dad always tells me a story when he took out my mom (RIP) to a bar inside the Empire State Building and bought her a Pink Lady. circa 70's.
Aww that’s a sweet story. Always great to have such a personal connection with a cocktail. I will absolutely make a video on that drink! Cheers!
I love white lady
I love being able to walk into a bar and saying "yo lemme get a couple white ladies" and my bartender knows what I mean.
I've never tried that but I swear I need to once Covid is behind us!😂
Has anyone tried this but with the egg yolk instead of the white? I'm wondering what kind of taste difference you'd get
Jalon Fonseca egg yolk wont froth like egg white will
I have a book with some IBA recipes on it and in the ingredients the eggwhite is not mentioned. I guess it’s just a variation. I tried the “eggless” version and it’s still very refreshing and citrusy (a little short in quantity, but more dilution could take care of that)
A classic whitelady asks for egg white and its mandatory
Great video! Your presentation and the ability to get your message across while shaking were well done.
In Moss Beach Half Moon bay Ca. There’s a Famous ghost called the Blue Lady. I subbed Cointreau for Blue Curacoa to make the drink in honor of her
I think I've seen that in another drink video somewhere🤔
The cringy shaking was for Halloween?
Btw: my white (wtf withe?!?) lady was totally different, and not even thought 'bout the egg white.
Gotta try this recipe next time !
When I make this it turns out a little off white beneath the foam. Did I do something wrong or is it supposed to be? Definitely one of my favourites though, I really enjoy the dryness. Keep it up, man!
frederick svalling is have to see what you’re talking about to make a determination of you doing something “wrong” but the drink won’t be perfectly white either way
Any reason to not reverse dry shake here?
Silas Grossberndt yeah. I’ve done tests and don’t find it gives me any better foam really
@@TheEducatedBarfly ok, I have had some luck with it, but I think that might be because I tend not to temper my ice
Silas Grossberndt a lot of people swear by the technique. I don’t come out heads or tails on it, I say use techniques you find helpful :)
Amazing video, as always!
On the topic of egg whites use on cocktails, maybe it is a stupid question but: could we think in a way to chill the shaker from the outside for drinks with egg whites? The wet shaking always removes some of the previously developed texture, which is maybe the main point of using egg whites in a drink...
Try reverse dry shaking
Spooky!
What's up with the sound at the end?
Yuzuu I was listening for something that didn’t happen...what did you hear and at what time in the video?
@@TheEducatedBarfly The sound is just off at the end, your voice and some camera related sound? Happens at 4:01
Great video though, as always.
Nice, one of my favourites!
For some reason you look like Jack Torrence if he didn't go nuts and actually got hired full time as the Overlook Hotel bartender other than the innkeeper for when it closed
The part about the dilution is wrong? Size of the ice does not affect dilution. ”Theres no chilling without dilution, and there is no dilution without chilling. The the two are inextricably linked”
Love Bengtsson I did not say you don’t dilute with big ice. But you do dilute less, that part is true. And there is absolutely chilling without dilution. What do you think happens if you stick a glass of gin in the freezer? Shaking with a single 2 inch rock of ice will dilute less than the same weight of ice in multiple smaller cubes. And you get superior texture
The Educated Barfly Dave Arnold talks about this in his book ‘Liquid intelligence’. “The Fundemantal Law of Cocktails states that chilling and diluting are inextricably linked”...”The upshot of that law: as long as two drinks with the same recipe reach the same temperature, they will be diluted the same amount. Any combination of ice size, stirring rate and time that ends with the same temperature will make exactly identical drinks!”. The only difference with a shaken drink would be the texture? The dilution still applies to that same rule, right? Not trying to be rude, I just don’t get it?
Love Bengtsson I don’t want to argue On this one but I am not wrong on this. Since you now talk about Dave Arnold you can go get your copy of liquid intelligence and read page 93 and the section on the ice you shake with
@@TheEducatedBarfly Page 94: "But remember, one big cube does not dilute as much as the smaller cubes do, which isn't good. The solution is to add a couple smaller ice cubes to your tin along with the big cube before shaking. The extra cubes don't seem to mess with the awesome texturizing effects of the big cube, and give all the extra dilution you need." In the video you shake the drink for 24 seconds, which is about 12-14 seconds longer than you need to reach equilibrium with the drink and the ice. So even if the drink chilled/diluted more slowly with the big cube, the extra shaking would bring the temp down to the same as 10 seconds with smaller ice. The upside of the big cube is all texture, and the extra shaking you do could very well lead to a better textured foam on the drink. The drink looks (and probably was) super delicious, but I do think you may have unnecessarily complicated some of the advice.
Brett Adams right but the debate here wasn’t whether it was “good” or “bad” to have less dilution. It was whether or not a big cube diluted less than small small cubes while shaking. For me I shake daiquiris with one big cube and they come out spectacular. I tend not to agonize over minutiae and I stand by every drink I make. I also want the info I impart to be accurate and when I’m wrong I’m the first to admit it. I do not consider myself an “expert” but I have been bartending for a decade and i am sharing what I know on TH-cam, that doesn’t mean that I know everything. I am learning just as much as anyone else on this channel although what I’m learning is probably different than most viewers. In the words of Dave Arnold himself “the more you know the more questions you have”
Law: There is no chilling without dilution. There is no dilution without chilling. The only way ice can melt is by absorbing energy from its surroundings -bychilling. Chilling and dilution are two sides of the same coin
With a big block of ice it takes longer to dilute, hence you can shake longer, and create a better texture.
What about dry ice? Liquid nitrogen? Maybe a refridgerator, with chilled spirits? How about pouring the cocktail through a tube coiled in contact with an ice bath? Sorry I have a tendency to be a smart ass.
Oh how about a co2 fire extinguisher? It could be called the frozen lady. Now that would be spooktacular.
1:17 a most cruel fate, to be sure
Racist.
@@HAL-dm1eh incorrect.
@@Tomatonator Then there is no racism.
Is there a difference in using a cobbler shaker vs. a Boston shaker for creating foam from egg? I seem to get significantly better results when using a Boston shaker.
Aaron Gong although super popular in Japan I’ve never really liked the cobbler shaker. It’s not super efficient. As far as Boston shakers go I also don’t like using a glass and a tin. My preferred as you can tell In the videos is using a large tin and mini grand tin for shaking
@@TheEducatedBarfly I also prefer my Koriko tins, despite the cobbler shaker's built-in strainer that probably makes it attractive to the home bartender, but I was wondering if there was something specific to cobbler shakers (maybe the holes?) that inhibit the formation of the foam. In addition to my cobbler shaker yielding a crappy amount of foam, it also tends to leak when shaking eggs.
Aaron Gong probably the strainer which would inhibit a lot of the foam from coming out of the tin, but that’s conjecture I’ve never put it to the test
Or you could reverse dry shake so you don't have to worry about what kind of ice you have
Nathan Smith I don’t worry but yeah you could do that.
@@TheEducatedBarfly just finished making one, great cocktail!
Nathan Smith nice!
fell asleep after 1.7 hrs
Hey, I thought I was gonna see a real life version of "Weird Science!" (ba-dump-bump!)
Seriously, I'm assuming one would use Cointreau vs. Curacao due to its HIGHER sugar content?
However, wouldn't MOST "classic" cocktails default to using "Curacao," as it was the ORIGINAL orange liqueur?
P.S. - Did McElhone swap out an EQUAL amount of gin for the creme de menthe?
If so, that ORIGINAL version must've made for a NASTY drink! :(
Mike Kisonu yes most do default to
Curaçao but not all, the fact is that different oranges are used to make these liqueurs and they’re made in quite different places which make them very different in flavor.
Thanks for the reply, "barfly!"
To keep it truly "authentic," I was deferring to Pierre Ferrand's dry curaçao, which I believe was created to emulate the flavor profile of curacaos of old.
That said, it is certainly "DRY," in comparison to a Cointreau or a Grand Marnier, and would definitely give you a different flavor.
Mike Kisonu love the rhyme lol. You’d be right Pierre Ferrand is based on an old recipe it uses Curaçao oranges though
Thanks! ;)
I''m assuming you're mentioning the use of Curacao oranges in "Pierre Ferrand" because it DOESN'T match your intended flavor profile in this cocktail?
Mike Kisonu yeah I lol I think we got into a side conversation about curaçao but I was responding to highlight that curaçao and Cointreau are two separate things even though they’re both orange liqueur they’re not completely interchangable
The recipe is not forgiving, make sure to get the specs precise, I decided to eyeball it, not a good idea. The second time around I did a tad bit more 🍋🧃😁
Yea man, very delicate balance. happens to us all sometimes
Any risk of salmonella poisoning?
Any time you use egg whites there’s a small risk of salmonella but in over ten years behind the bar I’ve never seen anyone get sick. If you’re worried there’s a bunch of good vegan options
Aquafaba is the most common substitute for egg white in a cocktail, but some bitters companies make "foamers" that you can add. Most if not all are vegan as well👍
Suuuuuubscrided!
Andrew Barr nice! Thanks for that!
If it is dry, I'll stick with the martini and save my eggs for breakfast.
👍🏼👍🏼👍🏼🔥
Video starts at 1:33
You should only shake it for 8 seconds.
No, when shaking with a big rock you should shake longer to get the right dilution. 8-12 seconds for regular shaking ice.
Finally a cocktail to celebrate the missing white woman
Those shakers are hard to open
PrinceReigns there’s a technique to it maybe I’ll do a short tutorial on opening and locking tins or something
@@TheEducatedBarfly I hear ya, those ones specifically I've seen in two bars, I usually bruise my hand trying to open, I've been just using pint glass with large shaker or koriko tins, but sure tutorial would be cool !
but you forgot the cocaine? oh thats white girl nevermind😂🍻
Fluthliness
Freaking la llarona.
last
The only reason this isn't one of the most popular cocktails is the name. Worst name ever. Delicious cocktail, though. We should get together and come up with a better name. Fuck! Call it a banshee.
This video could of been 45 seconds long
This comment cold have been posted once.
This comment is generally made by experts of 45 second performances.
White girl on the other hand...
God no one cares what time stamp is the cocktail.
Thanks for the comment, but we don't understand what you're saying.
that cringy shake
I don't like coctail drinks with egg whites in them
check out our vegan sours video om 3 different alternatives to egg white
Ouuu a racist drink. 💀
LOL....right up there with Black Russian😂
This video could of been 45 seconds long
This comment cold have been posted once.
It could have been a list of ingredients. Present format is more interesting.
This comment is generally made by experts of 45 second performances.